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    16 Recipes

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    Remoulade is a variant of mayonnaise and so you *can* use premade mayonnaise in this recipe (remove all of the mayonnaise ingredients). This recipe make a *LOT* of mayo, it can be kept for a while, or just cut the recipe with now ill effect. The only measurements that *must* be spot on in this recipe are the oil and eggs, everything else is a 'some'. However homemade mayonnaise is *delicious* and so much different than the weird stuff you buy in a jar. Many people think mayonnaise is unhealthy because of the eggs--to be sure to be completely safe you should use pasteurized egg/egg products. However professional kitchens have been making mayonnaise like this for *years* and the risk of an unhealthy egg is fairly low. Give her a shot, I'm sure you'll love it!

    Recipe #108427

    Apparently this is a tart from France(at least according to the person who introduced it to me.) My Kitchen made this for a party, and the review we got were *rave*. The toast points add a nice texture, and really make the dessert look dramatic. The ingredients as they are listed below are for several different 'parts' that get put together for a whole that is amazing. This looks complicated but that's because I included things like how to make toast. This is actually much easier to put together than it looks. Try this with a burnt honey ice cream. It's Heaven!

    Recipe #108405

    I love this recipe for the holiday. It's a bit different than a lot of spiced nuts--just because it's also got the sweetness of the cherries to balance it out.

    Recipe #105044

    I *love* these. With a nice rich white wine... these are delicious, and easy breezy to make! This is another recipe that I make from the school of 'some'; there's really not amount to how much to use, just a 'bit' of everything. This recipe is great because your oven temp is not very important. Making a pie while making these? just stick it in the oven! All you need is for the cheese to melt and the bread, cheese, and honey to warm through.

    Recipe #104799

    This is my personal recipe for how to make little blue cheese grape finger foods. This is based off of a more classic 'Grapes rolled in Blue de Bresse' recipe. This is one of those 'some' recipes - some of this and some of that. These are super easy for me to make but are also pretty messy. The Honey mixture is a bit tricky - it has to just be wet enough to coat your grapes, but not honey flavoured water. A few trial errors are necessary because the amount of water needed will vary with your weather (humidity), you honey, and what's easiest for you.

    Recipe #104479

    This is a 'classic' way to prepare grapes in Blue cheese - and in fact is a very good recipe. Not my favorite recipe, but it's certainly pretty foolproof.

    Recipe #104269

    This recipe makes 12 12-ounce gift jars, plus a bonus of 3 to 4 cups extra bath salts (you could use them for stocking stuffers...but I always have to 'test' mine). You can use a large stand mixer (like a KitchenAid) to mix the salts. You could use a different essential oil/essence. One of my favorites is to make a strawberries & cream jar. Use Strawberry essence/essential oil and red dye (I still make the layers). I'll then attach a tube of facial cream to the jar lid. One year I dehydrated some thinly sliced strawberries and scattered them among the layers--that came out beautifully!

    Recipe #103977

    This is an awesome cake that hold fairly well without getting all weird and dry. It's very light and fluffy--serve it warm with some cracked pepper ice cream. It's also great with fruit compote, fruit or vanilla sauce, a vanilla rum sauce (yum).

    Recipe #103783

    This pizza dough recipe is great for me. I can't bake and yet I've never had a problem with this recipe. The dough comes out tasting sort of like Dominos/Pizza Hut pizza dough without the weird, gross, greasiness. I've used this recipe for pizzas I've taken to work functions and private parties, and it's always a big hit. For a less traditional topping try caramelized onions, thinly sliced apples, bacon and a mild cheese (Yum! My favorite!). The cooking time includes the rising time for the dough. Makes 1 large or 8 individual pizzas.

    Recipe #103568

    This is a great garnish to use on salads(with grilled peaches, peach nectar vinaigrette, and maybe some dried cherries) or on deserts (on top of a nice roasted fruit napoleon) or even just to snack. It's just such a nice easy thing to make when you have *tons* of peaches. It's easiest to do if you have a slicer - but this can be done by hand with a sharp knife or with a good mandolin.

    Recipe #101463

    A great garnish stuck in mashed potatoes, as a garnish in soup, or where ever! These, once made, can be stored in a cool dry place for up to 2 weeks. You do not have to make these 'picket' fences like I did below - I've made triangles, square, whatever shape. Play around these are so cheap and easy to make it's almost silly.

    Recipe #101274

    This is a great garnish/chip I've seen used in a few restaurant. There are two ways of making this--one with egg whites and one without. I will include the method using egg whites below, these can be omitted if you have very starchy potatoes. These are great stuck in mashed potatoes, leaning against a piece of meat, or as a garnish on a soup. Different herb leaves can be used with no ill effect as long as they a not too large to be completely surrounded by potato. I really enjoy using oregano leaves.

    Recipe #101114

    This is a great and dramatic dessert. The creme brulée here can be cooked traditionally and 'bruléed in a ramekin, but the ability to assemble these napoleons and have the differing textures between the puff pastry, roasted fruits, and the creamy creme brulée is what makes this dish a surefire seller! Note--each of the pieces can be kept individually for several days (up to a week) but once assembled this item need to be served fairly quickly. Any fruit can be used, use what's fresh and in season and enjoy!

    Recipe #100797

    This is a great recipe from my favorite author Terry Pratchett. Apparently it's a darwf specialty - thankfully this contains the squeak but not the meat if you know what I mean...

    Recipe #100635

    This is a great hard polenta recipe. In fact, with a few modifications, I used this for my final cooking practical in culinary school. Allow this to set and use for croutons, grill, sauté, or whatever.

    Recipe #100494

    This is not even really a recipe but a technique. I use this with every sort of fruit imaginable. You can serve it warm over ice cream and cakes or cold over creme brulée (mmm). This is an easy, make ahead, whenever sort of dish. Use the fruits in season and you'll be pleasantly surprised. The recipe below is more exact but this is a recipe from the school of 'handfuls'. A handfull of fruit and a handful of sugar are all you need.

    Recipe #100219


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